for 4 people

Vegetable ragout

1 tbsp	olive oil
2	red onions, cut into wedges
2	garlic cloves, finely chopped
400 g	carrots, cut into approx. 2 cm pieces
1	red chilli pepper, cut into rings
1 ¼ tsp	salt
1 tin	peeled tomatoes (approx. 400 g)
2 dl	low-fat coconut milk
400 g	squash (e.g. butternut, cut into approx. 2 cm pieces)

Fish

1 tbsp	olive oil
600 g	fillet of sea bass, bones removed
½ tsp	salt
a little	pepper
2 tbsp	coconut flakes

How it's done

Vegetable ragout

Heat the oil in a wide pan. Add the onions and garlic, sauté for approx. 5 mins. Add the carrots and chilli, cook for approx. 2 mins., season with salt. Add the tomatoes and coconut milk, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. Add the squash, simmer for approx. 10 mins. until cooked.

Fish

Heat the oil in a non-stick frying pan. Season the fish fillets, place in the pan (skin side down), fry for approx. 1 min. on each side. Remove, serve with the vegetable ragout, sprinkle with the coconut flakes.

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